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Sweet and sour zucchini salad

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Ingredients for 4 servings:

  • 6 zucchini (approx. 1 kg)
  • 2 bell peppers (red + yellow)
  • 2 large onions
  • 3 cups sugar
  • 2 cup(s) vinegar (herb vinegar)
  • 1 tsp salt
  • 2 tsp celery salt
  • 1 tsp pepper, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Zucchini salad that lasts at least 10 days

Thinly slice the zucchini (using a slicer), and finely slice the peppers and onions. Bring the sugar, vinegar, salt, celery salt, and pepper to a boil, then pour over the vegetables. Let it steep for about 20 minutes. Pour everything into a sieve, collect the liquid, and bring back to a boil, then pour the liquid over the vegetables. Serve cold! If it’s not eaten right away (which is usually not the case), it will keep in the refrigerator for at least 10 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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